Ingredients unsalted butter turbinado sugar 1 1/2 c. granulated sugar 1 c. heavy cream 2 c. milk 5 large egg yolks 2 tbsp. all-purpose flour 2 tbsp. cornstarch 10 large egg whites Preparation Step 1Preheat oven to 350 degrees F. Using a pastry brush, brush six 4- by 2 1/2-inch (10-ounce) ramekins with butter, brushing the sides with an upward stroke. Coat each with turbinado sugar, shaking out excess; set aside....
Ingredients 2 packages (8-1/2 ounces each) cornbread/muffin mix2 large eggs, room temperature, lightly beaten1/2 cup milk1/2 cup plain yogurt1 can (14-3/4 ounces) cream-style corn1/2 cup shredded cheddar cheese Preparation In a large bowl, combine the cornbread mix, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into a greased 13x9-in. baking dish. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean....
Ingredients 2 medium eggplants, sliced into ¼”-thick planks (about 2 lb.) 1 tbsp. kosher salt 3/4 c. all-purpose flour 1 tsp. freshly ground black pepper 1 1/2 tsp. Italian seasoning Extra-virgin olive oil, for frying 1 1/2 c. ricotta 1 c. shredded mozzarella 1/4 c. freshly grated Parmesan 1 large egg 2 cloves garlic, grated 1/4 c. chopped fresh basil 1/2 tsp. kosher salt 1/2 tsp. freshly ground black pepper...
Ingredients 6 tbsp. unsalted butter 2 shallots 1/2 lb. shiitake mushrooms 1 large carrot 1/2 c. dry white wine 1 1/4 c. self-rising flour 1 tbsp. self-rising flour 2 1/2 c. low-sodium chicken broth salt Freshly ground pepper 3 c. shredded rotisserie chicken 1/2 c. frozen baby peas 1 tbsp. chopped sage 1 tbsp. chopped thyme 1/2 c. whole milk 2 tbsp. whole milk Preparation Step 1Preheat the oven to 425 degrees F....
Ingredients 2 tubes (8 ounces each) refrigerated crescent rolls1/2 cup salsa, plus more for serving1/2 cup sour cream2 tablespoons taco seasoning1 cup shredded rotisserie chicken1 cup shredded cheddar cheeseOptional: Shredded lettuce, guacamole and additional sour cream Preparation Preheat oven to 375°. Unroll 1 tube crescent dough and separate into 2 rectangles; press perforations to seal. Repeat with second tube. In a bowl, combine salsa, sour cream and taco seasoning. Spoon chicken onto the left side of each rectangle; top with salsa mixture....
Ingredients 3/4 cup shortening3/4 cup sugar1/3 cup packed brown sugar1 large egg, room temperature1-1/2 teaspoons vanilla extract1-1/2 cups all-purpose flour1 teaspoon salt3/4 teaspoon baking soda1-1/2 cups miniature semisweet chocolate chips3/4 cup chopped pecansFILLING:2 packages (8 ounces each) cream cheese, softened3/4 cup sugar2 large eggs, room temperature1 teaspoon vanilla extract Preparation In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture until blended....
Ingredients 1/2 lb. dried cannellini beans 1 tsp. coarse sea salt or kosher salt 1/2 tsp. coarse sea salt or kosher salt 2 lb. big unblemished Swiss chard leaves 6 tbsp. extra-virgin olive oil 4 clove garlic 1 tbsp. tomato paste 1/2 tsp. hot red pepper flakes 1 c. canned Italian plum tomatoes (preferably San Marzano) Preparation Step 1Rinse the beans, and put them in a bowl with cold water to cover by at least 4 inches....
Ingredients 4 ciabatta rolls3/4 cup refried black beans1/3 cup sour cream1/4 cup minced fresh cilantro2 teaspoons lime juice3 to 5 drops chipotle hot pepper sauce1/8 teaspoon salt4 large eggs1/2 cup shredded Monterey Jack cheese1 teaspoon olive oil4 cooked bacon strips, halved1/2 medium ripe avocado, peeled and sliced1/2 cup salsa2 green onions, chopped Preparation Cut the top third off each roll; hollow out bottom, leaving a 1/2-in. shell (discard removed bread or save for another use)....
Ingredients 2 cups fresh broccoli florets2/3 cup chopped cucumber1/2 cup shredded cheddar cheese1/2 cup mayonnaise3 tablespoons chopped onion3 tablespoons bacon bits Preparation Place all ingredients in a large bowl and toss to coat. Cover and refrigerate until serving.
Ingredients 1-1/2 cups unsalted butter, softened2-1/4 cups packed brown sugar5 large eggs, room temperature2 teaspoons vanilla extract3 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1 cup sour creamGLAZE:3 tablespoons unsalted butter1/4 cup chopped pecans1 cup confectioners’ sugar1/4 teaspoon vanilla extractDash salt2 to 3 tablespoons half-and-half cream Preparation Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition....
Ingredients 8 large eggs1 cup whole milk1/2 teaspoon seasoned salt2 cups frozen shredded hash brown potatoes1 cup diced fully cooked ham1 cup shredded cheddar cheese1 tablespoon dried minced onion Preparation In a large bowl, whisk the eggs, milk and seasoned salt. Stir in the remaining ingredients. Pour into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean....
Ingredients 2 packages (14.4 ounces each) pearl onions1/3 cup cider vinegar1/4 cup butter, cubed1/4 cup whiskey or apple cider1/4 cup maple syrup1/2 teaspoon dried thyme1/2 teaspoon kosher salt1/4 teaspoon pepper1-1/3 cups water Preparation Place all ingredients in a large nonstick skillet; bring to a boil. Reduce heat to medium-low; cook, covered, until onions are tender, 6-8 minutes. Increase heat to medium-high; cook, uncovered, until liquid is almost evaporated and onions are glazed, 10-12 minutes, stirring occasionally....
Ingredients 2 packages (12 ounces each) bow tie pasta2 pounds boneless skinless chicken breasts, cut into 1-inch strips2 tablespoons olive oil, divided2 bunches green onions, chopped2 medium green peppers, chopped2 medium sweet red peppers, chopped1 can (14-1/2 ounces) reduced-sodium chicken broth2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted3/4 cup 2% milk2-1/2 teaspoons Cajun seasoning1-1/2 teaspoons garlic powder2 cups shredded Colby-Monterey Jack cheese...
Ingredients 2 packages (1/4 ounce each) active dry yeast2 cups warm water (110° to 115°), divided1/4 cup packed brown sugar1 tablespoon caraway seeds1 tablespoon canola oil2 teaspoons salt2-1/2 cups rye flour2-3/4 to 3-1/4 cups all-purpose flour, divided Preparation In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth....
Ingredients 1-1/2 cups all-purpose flour1 cup wheat bran1/2 cup packed brown sugar1-1/2 teaspoons ground cinnamon1-1/4 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt2 eggs3/4 cup buttermilk1/2 cup canola oil2 tablespoons molasses1-1/2 cups grated carrots1 cup raisins Preparation In a large bowl, combine the first seven ingredients. Combine the eggs, buttermilk, oil and molasses; stir into dry ingredients just until moistened. Fold in carrots and raisins. Fill greased or paper-lined muffin cups three-fourths full....
Ingredients 6 tablespoons butter, softened3/4 cup packed brown sugar1 egg1/2 teaspoon vanilla extract1-1/2 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon each baking soda, salt and ground cinnamon1 cup grated carrots1/2 cup each raisins and chopped pecans Preparation In a bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon. Gradually add to creamed mixture until blended. Stir in carrots, raisins and pecans....
Ingredients 1 pound boneless skinless chicken breasts, cut into 1-inch cubes1 medium onion, chopped2 cups frozen broccoli cuts1-3/4 cups boiling water1 cup uncooked long grain rice1 jar (6 ounces) sliced mushrooms, drained1 tablespoon chicken bouillon granules1/2 to 1 teaspoon ground gingerPepper to taste3/4 cup salted cashews, divided Preparation In a large bowl, combine the first nine ingredients. Transfer to a greased shallow 1-1/2-qt. baking dish. Cover and bake at 375° for 45-55 minutes or until rice is tender and chicken is no longer pink....
Ingredients 12 medium potatoes, peeled (about 5 pounds)1 teaspoon salt, divided3/4 cup butter, cubed2 cups shredded cheddar cheese1 cup whole milk2 large eggs, beatenMinced chives, optional Preparation Place potatoes in a large kettle; cover with water. Add 1/2 teaspoon salt; cook until tender. Drain; mash potatoes until smooth. In a large saucepan, cook and stir the butter, cheese, milk and remaining salt until smooth. Stir into potatoes; fold in eggs. Pour into a greased 3-qt....
Ingredients 8 cups torn mixed salad greens2 packages (6 ounces each) ready-to-use grilled chicken breast strips1/3 cup chopped pecans, toasted2 tablespoons crumbled blue cheese2 tablespoons dried cherriesVINAIGRETTE:2 tablespoons balsamic vinegar1-1/2 teaspoons Dijon mustard1/2 teaspoon sugar1/2 teaspoon seasoned salt1/4 teaspoon garlic powder1/4 teaspoon pepper6 tablespoons olive oil Preparation In a large bowl, combine the first five ingredients. In a small bowl, whisk the first six vinaigrette ingredients; gradually whisk in oil until blended....
Ingredients 8 ounces uncooked bow tie pasta1-1/2 pounds boneless skinless chicken breasts, cubed1/2 teaspoon dried oregano1/4 teaspoon salt1/4 teaspoon pepper3 tablespoons olive oil1 to 2 tablespoons minced garlic2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered1 jar (8-1/2 ounces) oil-packed sun-dried tomatoes, quartered1 can (2-1/4 ounces) sliced ripe olives, drainedShredded Parmesan cheese Preparation Cook pasta according to package directions. Meanwhile, sprinkle chicken with the oregano, salt and pepper....
